Brown Rice And Vegetable Soup
Category: Soups
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Serves/Makes: 15
Ready in: 1-2 hrs
- 5 cups water
- 2 cans (15 ounce size) fat-free, low sodium chicken broth
- 1 cup brown rice (or barley)
- 2 cups diced new potatoes, unpeeled
- 3 medium carrots, peeled and sliced (or shredded)
- 1 cup sliced celery
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 cup sliced fresh mushrooms
- 2 teaspoons chopped or minced garlic
- 1 cup sliced zucchini
- 2 teaspoons dried thyme
- 2 teaspoons black pepper
- 2 teaspoons dried oregano
- 1 bay leaf
Combine the water, chicken broth, brown rice (or barley), potatoes, carrots, and celery in a large soup pot over medium-high heat. Bring the liquid to a boil, reduce the heat to a simmer, cover the pot and let cook for 30 minutes. While the brown rice and vegetables are simmering, heat a skillet over medium heat. Add the olive oil, onions, mushrooms, and garlic to the skillet. Cook, stirring frequently, for 5-6 minutes or until the onions are soft and the mushrooms begin to give off liquid. Add the onion mixture to the soup pot along with the zucchini, thyme, black pepper, oregano, and bay leaf. Cover the soup again and let simmer for 30 minutes or until the rice is tender and the vegetables are soft. Adjust the seasoning as needed. Remove the bay leaf. Serve the brown rice and vegetable soup hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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